German Chocolate Cake

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Ingredients

  • DRY:
  • to 350*. 10" 350*. Brush a 10" Bundt pan with melted butter
  • 2 2 2 cups Carbquik
  • 1/2 1/2 1/2 cup Vital Wheat Gluten
  • 1/2 1/2 1/2 cup Brown Diabetisweet
  • 1/2 1/2 1/2 cup Erythritol
  • 1 1 1 pkt Stevia Plus
  • 2 2 2 pkts SweetOne
  • 3/4 3/4 3/4 cup Cocoa
  • 1 1/2 1 1/2 1/2 tsp Baking Soda
  • Mix together in small bowl and set aside.
  • WET:
  • 1 1 1 tsp. vanilla extract
  • 1 1 1 tsp. chocolate extract
  • 3/4 3/4 3/4 cup Sour Cream
  • 4 4 4 extra lg. eggs
  • 3/4 3/4 3/4 cup heavy cream
  • 1/3 1/3 1/3 cup DaVinci SF German Chocolate Cake flavored syrup
  • 1 1 1 cup melted and cooled unsalted butter (2 sticks)
  • 3 eggs, cream, vanilla and chocolate extracts, DV SF syrup, sour cream, and butter together with an electric mixer on low speed til blended; then beat on High 3 minutes.
  • 2 Low speed, gradually beat in dry ingredients; then beat on High 2 minutes. Pour into prepared bundt pan.
  • 350* 50-55 350* for approximately 50-55 minutes. Test for doneness using a long wooden pick.
  • to 15 remove from oven to cooling rack for 15 minutes, then turn out onto a cake platter and let cool thoroughly.
  • Char's German Chocolate cake icing
  • 1 1 1 cup brown or white Diabetisweet (I like brown best here but whatever you have)
  • 1/2 1/2 1/2 cup heavy cream
  • 1/2 1/2 1/2 cup water
  • 1/2 1/2 to cup butter, melted and cooled to just above room temp
  • 3 3 3 egg yolks, beaten
  • 1 1/3 1 1/3 1/3 cups flaked sugarfree coconut
  • 1/4 1/4 1/4 cup DaVinci SF coconut flavored syrup
  • 1 1 1 cup chopped pecans
  • 1 1 1 teaspoon vanilla extract
  • In small bowl, combine coconut and syrup; set aside.
  • Spread filling between layers and/or on top of cake.
  • This stuff is so good I could eat it all up with a spoon. Of course I'd be very very sorry if I did! But, it's THAT good IMHO.

Preparation

Step 1

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